Baked beetroot with balsamic escalope
easy
90 mins
90 mins
Ingredients
- 2 Garlic cloves
- 1 TEASPOON black peppercorns
- 1 TEASPOON Coriander seeds
- 1 TEASPOON Allspice seeds
- 7-10 Tbsp 1 1⁄2 Tsp cumin seed
- 1 red chilli pepper
- 2 TEASPOONS Sea salt
- 1 TABLESPOON + 1 tsp olive oil
- 6 Stem(s) flat leaf parsley
- 16 small red beets (approx. 60 g each)
- 8 (approx. 400 g) small minute escalopes of pork
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Balsamic cream
- 150 g Fresh goat cheese
- 4 sheets of parchment paper
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the seasoning marinade, peel and halve the garlic. Coarsely crush pepper, coriander, pimento and cumin in a mortar. Lightly roast the spices and garlic in a pan without fat and remove.
- 2
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Mix garlic, spices, chilli, sea salt, 1 tablespoon of oil and 4 tablespoons of water. Wash parsley, shake dry, remove leaves and chop finely.
- 3
Stir the parsley into the marinade.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel the beetroot (put on disposable gloves - they stain strongly!) and mix with the marinade. Place 4 beetroots in the middle of a sheet of parchment paper and sprinkle with any remaining marinade.
- 5
Whip the parchment paper pages upwards, twist them slightly and tie them up with kitchen string. Place the parcel on a baking tray. Bake in a hot oven for about 1 hour.
- 6
Dab schnitzel dry. Heat 1 tsp. oil in a large coated pan. Fry the schnitzels for 1-2 minutes on each side. Season with salt and pepper. Remove from heat and sprinkle with balsamic cream.
- 7
Crumble the cheese roughly. Take beetroot packets out of the oven, open them and sprinkle with cheese. Arrange cutlets and beetroots.
Nutrition Facts
290 kcal
23 g
9 g
28 g
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